Name: Schezwan Hakka Veg Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 450 gm Hakka noodles; 5 tbsp Oil; 1 Onion (medium, sliced); 1 Carrot (medium, cut into thin strips / juliennes); 1 Green capsicum (medium, juliennes cut); 1/4 Cabbage (small, finely shredded); 1/4 Cabbage (small, finely shredded); 6 - 8 tbsp Schezwan sauce; ¼ tbsp Soy sauce (optional); Salt (to taste); 1/4 teaspoon White pepper powder; 1/2 cup Bean sprouts; 1 stalk Spring onion greens (finely shredded); 1/4 stalk Spring onion greens (finely shredded)

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Recipes

Quick Indo Chinese recipe loaded with vegetables, noodles and spiced with schezwan sauce can be made very easily at home. then Why go out and have it - Says Chef Reetu Uday Kugaji

Prep Time 15

Cook Time 15

Total Time 30

Served AsDinner, Lunch

CuisineChinese, Fast Food

Recipe Taste Salty, Tangy

Servings

Ingredients

For the garnishing

▢ 1/4 stalk Spring onion greens finely shredded

Instructions

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Boil water add the noodles, cook till Al dente at least for 02 minutes. Do not over cook the noodles as they will become mushy and sticky.
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Drain the noodles and spread on a flat surface and toss in 01 tsp of oil on the noodles to prevent sticking.
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Heat oil in a wok, add onion and stir-fry for 03minutes.
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Add carrot, capsicum and cabbage and stir-fry for 02 minutes, stirring and tossing continuously
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Add noodles, soy sauce, Schezwan sauce, salt to taste and white pepper powder and cook on high flame for 05 minutes or until the noodles are heated through, tossing continuously.
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Add bean sprouts, mix well.
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For the serving: Serve hot garnished with spring onion greens.

Notes

Chef Tips:
1. You may add a few drops of oil while boiling Noodles.
2. Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means “to the tooth”. When the pasta is cooked Al dente, there should be a slight resistance in the center when the pasta is chewed.
3. If u like noodles spicy then take ¼ th cup of oil & 06 broken whole red chillies & Heat the oil in a deep pan on a high flame till it smokes. Add the red chillies, cover with a lid and switch off the flame.
Allow it to cool for some time and strain it using a strainer. Keep aside. Use as and when required.
4. You may add the chilli oil while adding salt and pepper and toss the noodles on a high flame.

About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.